Thomas Fawcett or Crisp MO?

[KingBrianI]

If you've seen my post in the recipe section, you'll remember I'm attempting a bitter this weekend, and that in previous attempts I've been unable to produce the rich maltiness common to the commercial English bitters I've had. That said, I have a sack of Crisp MO I was going to use as the base grain, but I also have an unopened sack of Thomas Fawcett MO I could use if it would be better. I'd like to know the opinions of the people on this forum which maltster is said to produce the better MO, or if they seem of equal quality. Also, if anyone has experience with both and can give an opinion on which produces the richer, maltier ale, I'd be very appreciative.

Note: It might be appropriate to state that my previous attempts were with Munton's MO, but I think several other factors including water profile, over-hopping and yeast selection were to blame for the missing maltiness.

[steve_flack]

To be honest they're pretty similar. The bigger ale brewers in the UK (for example Fullers) buy from all the maltsters and would use a blend in their beers. They buy on specification not name.

[chris_reboot]

I was going to say, but you already did... check your water treatment, yeast and of course what else you're adding to the brew in terms of malts.
I dont think any of the major maltsters are going to knock out a bad batch.

[Wolfy]

Note: It might be appropriate to state that my previous attempts were with Munton's MO, but I think several other factors including water profile, over-hopping and yeast selection were to blame for the missing maltiness.

... and (since it's not been mentioned yet) your mash procedures and temperature.

I can't imagine that there would be any significant difference in the malt from various maltsters, most likely the bigger differences will come from your procedures than any subtle differences in the malt.

[KingBrianI]

Thanks for the input. Those are the answers I expected. What made me question the base malt was reading somewhere on this forum (I've forgotten where now) that Thomas Fawcett produced a much maltier ale than Bairds for someone who tried both with the same recipe. I don't know if the situation was unique to that one person, or if Bairds is an inferior malt to Crisp and Thomas Fawcett.

[KingBrianI]

I ended up going with the Crisp MO. If the wort and the gravity sample I just tried are any indicators, the beer should be plenty malty. If I like the recipe enough to brew it again, I'll use Thomas Fawcett and update this thread with any findings.

[Mattypower]

Most of the raw product comes from the same suppliers, Fawcett have 3 different options for the grist which is handy. I personally use Warminster as they use the traditional floor method and they are good for their organic malt selection!!!

[KingBrianI]

Most of the raw product comes from the same suppliers, Fawcett have 3 different options for the grist which is handy. I personally use Warminster as they use the traditional floor method and they are good for their organic malt selection!!!

I've read the Fawcett MO is malted with the traditional floor method as well, is that not true? I don't think Warminster is available over here or if it is, I haven't seen it. And anyway, I'm anti-organic.

[Mattypower]

Not sure about fawcett been floor malt! however Warminster also produce none organic! I just happen to work for a organic micro! Otherwise i dont think i would pay almost 1/3 more and nearly upto double on specialty malts!!!

[pdc]

Fawcett's is floor malted

[Brotherton Lad]

Yes, Fawcett's is floor malted. Same site and same family in sunny Cas since 1780 or thereabouts.

How is Durham/Raleigh these days? Spent a few days there in 1989 after driving along the Blue Ridge Mountains, remember swimming in a pool in warm, torrential rain. Not recommended in Castleford.

[mentaldental]

I don't think Warminster is available over here or if it is, I haven't seen it. And anyway, I'm anti-organic.

Quite a lot of Warminster malt is exported to the US. Most of it goes direct to breweries but some does go into the retail trade I think.

[boingy]

I'm not sure I've noticed any different in maltsters. I tend to buy whatever is available and then use the whole sack before getting another one so it's hard to make a comparison, especially as I brew loads of different stuff. I suspect freshness and storage conditions probably matter more than where it came from and who malted it.